Yield: Yields about 2 pounds.
The relatively large proportion of corn syrup in this recipe prevents the sugar syrup from crystallizing. There’s no need to wash down the sides of the pan or take any other precautions against crystallization as you do with other candymaking.
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Generously oil an 18-inch-square marble slab (or an inverted baking sheet) and a thin metal spatula. Sift the baking soda and salt onto a small sheet of waxed paper. Measure the vanilla extract into a small container. Set all of these near your work area, along with a pair of rubber gloves.
Very easy to make, and it tasted great. I used dark corn syrup instead of light.I also put it on a greased cookie sheet, and had no issues.Cleanup was a breeze.
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